The interviewer wants to see whether you treat allergies seriously and follow basic safety steps from order taking to serving, since food safety and hygiene are real screening criteria for this role.
Structure your answer as a clear process: confirm the allergen, record it, communicate with the kitchen, and verify at handoff. Avoid guessing or making promises you cannot keep.
Start by thanking the guest for telling you and take the allergy seriously, never brushing it off. Say plainly that you will personally make sure the kitchen is informed, then repeat the allergy back to the guest to confirm you heard it correctly, for example, "Eggs, po, I will note that on your ticket." Avoid guessing which dishes are safe, as even sauces, dressings, or breads can contain eggs, so instead say you will check with the kitchen before recommending anything. When taking the order, write the allergy in clear, bold letters on the ticket and verbally flag it to the chef or cook, not just relying on the written note, since kitchen staff may be busy. At handoff, confirm with the kitchen that the dish was prepared without eggs, and if there is any doubt, do not serve it, ask for a remake. Finally, when you bring the plate out, tell the guest the dish is egg-free and remind them to let you know immediately if anything looks or tastes off. This shows you treat their safety as your responsibility from start to finish.
A common mistake is to say, 'Sige po, hindi ko po sure pero mukhang walang itlog' or to promise safety without checking. Instead, say, 'Let me confirm with the kitchen and write down the allergy on your order ticket.'
Situation
During my OJT at a hotel restaurant, a family ordered breakfast and the mother mentioned her son could not eat eggs because of a severe allergy.
Task
I needed to make sure the boy's meal did not contain eggs and that the family felt confident about his safety.
Action
I repeated the allergy back to confirm, wrote 'egg allergy' on the order slip, and asked about cross-contact with the grill. I took the order to the supervisor and chef, then asked the chef to prepare the pancakes on a clean pan. When serving, I told the family the kitchen had used a separate pan and pointed out the dish was checked by the supervisor.
Result
The boy ate without any reaction, and the family thanked me for being careful. My supervisor noted the order was handled correctly during our shift briefing.
Always confirm, document, and involve the kitchen instead of assuming a dish is safe.
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